Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Olive Garden Tiramisu
Famous Authors (View All Authors)
Desserts - Olive Garden Tiramisu Post by :Chuck_Evans Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3776

Click below to download : Desserts - Olive Garden Tiramisu (Format : PDF)

Desserts - Olive Garden Tiramisu

Yield: 6 servings

1 (10-12") Sponge Cake (3" Tall)
3 oz Strong Black Coffee or Prepared Instant Espresso
3 oz Brandy, Rum or your favorite Liqueur
1 1/2 lb Cream Cheese or Mascarpone*
1 1/2 c Superfine or Powdered Sugar
Cocoa Powder, Unsweetened

* Cream cheese or mascarpone should be at room temperature. Mascarpone is available at some Italian specialty food stores and some gourmet food stores.

Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together.

Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.

Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.

Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process - sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.

Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving.

From: The Olive Garden Italian Restaurant.
If you like this book please share to your friends :

Desserts - Tiramisu -  Raspberry Tiramisu Desserts - Tiramisu - Raspberry Tiramisu

Desserts - Tiramisu -  Raspberry Tiramisu
2 package (10 oz) frozen unsweetened raspberries 1 pound mascarpone 1/2 cup granulated sugar 2 egg yolks 1/4 cup brandy 1 tablespoon lemon juice 1 1/2 teaspoons vanilla essence 1 1/2 cups whipping cream 2 packages small soft ladyfingers; halved, or 1 pound cake; thinly sliced 1 tablespoon unsweetened cocoa powder 1/2 cup fresh raspberries In colander set over bowl, thaw raspberries, reserving juice; set aside. In large bowl, beat mascarpone with sugar. In separate bowl set over hot (not boiling) water, beat egg yolks with clean beaters for 5 minutes or until pale and thickened; beat into mascarpone mixture. Stir

Desserts - Lemon Berry Tiramisu Desserts - Lemon Berry Tiramisu

Desserts - Lemon Berry Tiramisu
1/3 cup frozen pineapple-orange-strawberry juice concentrate, thawed 3 tablespoons orange juice 1 cup light ricotta cheese 1/2 (8-oz.) pkg. cream cheese, softened 1 large jar of lemon curd 2 (3-oz.) pkg. ladyfingers, split 1 pint (2 cups) fresh strawberries, sliced 1/2 pint (1 cup) fresh raspberries In small bowl, combine juice concentrate and liqueur; blend well. Set aside. In large bowl with electric mixer, beat ricotta cheese and cream cheese at medium speed until smooth. Add lemon curd and beat until well blended and fluffy. Line bottom